Pan-fried potatoes


Pan-fried potatoes
What could be simpler than fried potatoes? No need of a recipe for that! Quite right, but it's also very easy to end up making fried mash instead. Here are the main pitfalls to avoid.
216,5024.3/5 for 41 ratings
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Last modified on: February 3rd 2011

For 2 people, you will need:

Change those ingredients for: 2 people 4 people 8 people 12 people

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
42 min.55 min.1 hour 37 min.
Keeping: Several days in the fridge, in a closed jar.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
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Step by step recipe


Stage 1 - 20 min.
Pan-fried potatoes : Photo of step #1
Peel and wash 500 g potatoes.

Cut into medium sized pieces if you have big potatoes, the ideal size is about that of your thumb.

If you cut potatoes, wash again. This is very important because cutting potatoes releases starch, and that starch will make them stick when cooking.

Stage 2 - 2 min.
Pan-fried potatoes : Photo of step #2
Pour 2 tablespoons oil into a non-stick pan on medium heat, and add potatoes. Stir well to coat each potato with oil.

Stage 3 - 40 min.
Pan-fried potatoes : Photo of step #3
Turn down heat, cover, do not salt and do not touch for at least 40 minutes.

Stage 4 - 5 min.
Pan-fried potatoes : Photo of step #4
After this time, uncover, salt, and...

Stage 5 - 15 min.
Pan-fried potatoes : Photo of step #5
... stir gently so that fried sides of potatoes are on top.

Stage 6 - 15 min.
Pan-fried potatoes : Photo of step #6
Repeat this until potatoes are fried as you like them.

Stage 7
Pan-fried potatoes : Photo of step #7
Be careful because once fried, potatoes can't be kept waiting, covered or not they will go soft.

You should serve them without delay.

Remarks

Brief summary of the method: wash and dry potatoes, coat with a little oil, cook slowly without salt and without stirring for 40 minutes, only then should you salt and stir to cook on all sides.
My uncle Pierre, a great chef, when he was chef of his own restaurant, used this dish to test new young cooks.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
695 Kcal or 2,910 Kj10 gr95 gr31 gr
35 %4 %9 %5 %
Per 100 g
Energetic valueProteins CarbohydratesFats
131 Kcal or 548 Kj2 gr18 gr6 gr
7 %1 %2 %1 %
Per person
Energetic valueProteins CarbohydratesFats
348 Kcal or 1,457 Kj5 gr48 gr15 gr
17 %2 %4 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Source

My uncle Pierre Barbary, the best self-taught chef I have ever known!.

More recipes?

This recipe uses (among others)
PotatoesPotatoes: You can get more informations, or check-out other recipes which use it, for example: Smoky potato and potimarron gratin, Green bean purée, Chicken breasts with tarragon, Potato and broccoli gratin, Smooth mixed vegetable soup, ... All
OilOil: You can get more informations, or check-out other recipes which use it, for example: Gratin du Nord, Mayonnaise, Crispy potato galette with leeks, Rémoulette dressing, Pork chops in the oven, ... All
SaltSalt: You can get more informations, or check-out other recipes which use it, for example: Pork chops with a duo of brassicas, Green parsley sauce, Sauce Normande (for fish), Paté en croute (terrine in a pie crust), Small ratatouille with , ... All

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